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Adapted from And then there was CakeBy The Hebrew Academy of Montreal

Infinitely more reliable than the temperamental chocolate soufflé, mousse is something even the beginner baker can handle. It is synonymous with understated elegance. Presentation is an essential part of the experience - it will look chic served in fluted stemware or more family friendly served in a trifle bowl. This version stays true to the classic with coffee and rum working their magic. There's always room for a little mousse!

Whisk egg yolks and sugar in a small bowl and set aside.Melt chocolate in a heatproof bowl set over a pot of simmering water. Remove from heat and add egg yolk mixture, coffee and, if using, rum. Pour into a large bowl and set aside.Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form.Incorporate the egg whites delicately into the chocolate mixture. Pour into serving bowl of choice and cover with a plastic wrap.Refrigerate for at least 4 hours and when ready to serve, sprinkle generously with cocoa powder.Serves 15-20